Carotenoid content and antioxidant capacity of Mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage

6 páginas, 4 figuras, 3 tablas.High-pressure (HP) technology is an alternative to heat preservation methods for foods; therefore, it is essential to assess the impact of this technology on bioactive compounds and their properties. Carotenoids and antioxidant activity were measured in Mediterranean vegetable soup, called gazpacho subjected to HP/temperature treatment. The stability of carotenoids and the effect on antioxidant activity was studied during 40 days of refrigerated storage at 4°C. Two treatments that combine HP with temperature were assayed: T0, freshly made vegetable soup (untreated), T1, 150 MPa/60°C/15 min, T2, 350 MPa/60°C/15 min. Fresh and treated samples were kept refrigerated (4°C) for 40 days. After application of HP and during the refrigeration period, the qualitative and quantitative determination of provitamin A carotenoids (β- and γ-carotene), lycopene and the xanthophyll lutein was achieved. In addition, the radical scavenging activity of vegetable soups was assessed. T1 HP treatment (T1, 150 MPa/60°C/15 min) preserved the carotenoid content in vegetable soups better than T2 HP treatment. Moreover, T1 HP treatment retained the antioxidant activity during storage better than T2 HP treatment.The authors wish to thank the Comunidad Autónoma de Madrid [Research Grant 07G/0053/2003 (MPC)], and the Ministry of Science and Technology [Research Grant AGL2002- 04059-C02-02 (MPC)] for financial support.Peer reviewe

Carotenoid content and antioxidant capacity of Mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage

6 páginas, 4 figuras, 3 tablas.High-pressure (HP) technology is an alternative to heat preservation methods for foods; therefore, it is essential to assess the impact of this technology on bioactive compounds and their properties. Carotenoids and antioxidant activity were measured in Mediterranean vegetable soup, called gazpacho subjected to HP/temperature treatment. The stability of carotenoids and the effect on antioxidant activity was studied during 40 days of refrigerated storage at 4°C. Two treatments that combine HP with temperature were assayed: T0, freshly made vegetable soup (untreated), T1, 150 MPa/60°C/15 min, T2, 350 MPa/60°C/15 min. Fresh and treated samples were kept refrigerated (4°C) for 40 days. After application of HP and during the refrigeration period, the qualitative and quantitative determination of provitamin A carotenoids (β- and γ-carotene), lycopene and the xanthophyll lutein was achieved. In addition, the radical scavenging activity of vegetable soups was assessed. T1 HP treatment (T1, 150 MPa/60°C/15 min) preserved the carotenoid content in vegetable soups better than T2 HP treatment. Moreover, T1 HP treatment retained the antioxidant activity during storage better than T2 HP treatment.The authors wish to thank the Comunidad Autónoma de Madrid [Research Grant 07G/0053/2003 (MPC)], and the Ministry of Science and Technology [Research Grant AGL2002- 04059-C02-02 (MPC)] for financial support.Peer reviewe